Oxidation of Grape Juice 2‐S‐Glutathionyl Caffeoyl Tartaric Acid by Botrytis cinerea Laccase and Characterization of a New Substance: 2,5‐di‐S‐Glutathionyl Caffeoyl Tartaric Acid
Oxidation of Grape Juice 2‐S‐Glutathionyl Caffeoyl Tartaric Acid by Botrytis cinerea Laccase and Characterization of a New Substance: 2,5‐di‐S‐Glutathionyl Caffeoyl Tartaric Acid
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灰葡萄孢漆酶对葡萄汁 2-S-谷胱甘肽咖啡酰酒石酸的氧化以及新物质 2,5-二-S-谷胱甘肽咖啡酰酒石酸的表征
DOI：
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发表时间：
1986
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影响因子：
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通讯作者：
R. Wylde
中科院分区：
文献类型：
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作者：
M. Salgues;V. Cheynier;Z. Gunata;R. Wylde
采用高效液相色谱法对葡萄汁样品中咖啡酸衍生物在空气中的变化进行了监测。2-S-谷胱甘肽咖啡酸被灰葡萄孢菌的漆酶氧化，但它不是葡萄多酚氧化酶的底物。在谷胱甘肽的存在下，形成2，-5-二-S-谷胱甘肽基咖啡酸：这通过质子NMR鉴定。其生产涉及漆酶氧化2-S-谷胱甘肽咖啡酸为相应的邻醌和谷胱甘肽取代后者。当没有谷胱甘肽时，醌类的聚合导致果汁的布朗宁。
The evolution of caftaric acid derivatives in grape juice samples exposed to air was monitored by high performance liquid chromatography. 2-S-glutathionyl caftaric acid was shown to be oxidized by laccase from Botrytis cinerea but it was not a substrate for grape polyphenoloxidase. In the presence of glutathione, 2,-5-di-S-glutationyl caftaric acid was formed: this was identified by proton NMR. Its production involved laccase oxidation of 2-S-glutathionyl caftaric acid into the corresponding orthoquinone and substitution of the latter by glutathione. When no glutathione was available, polymerization of the quinones led to browning of the juice.